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Copycat PF Chang's Honey Chicken

Crispy, golden chicken tossed in a sweet and sticky honey sauce, this PF Chang’s honey chicken tastes just like the restaurant favorite.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Asian American
Keyword: copycat PF Chang's Honey Chicken Recipe, crispy honey chicken, PF Chang's honey chicken
Servings: 4 Servings
Author: Alyssa Rivers

Ingredients

Chicken

  • 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup cold water
  • 1 egg
  • oil for frying canola or vegetable oil

Honey Sauce

  • ½ cup honey
  • ¼ cup rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • ¼ cup granulated sugar
  • ½ teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

Chicken

  • Season 1 ½ pounds boneless skinless chicken breasts with ½ teaspoon salt and set aside.
  • In a large bowl, whisk together ½ cup all-purpose flour, ½ cup cornstarch, ¼ teaspoon baking soda, ½ teaspoon baking powder, ¾ cup cold water, and 1 egg. Add the chicken pieces to the flour mixture and toss to coat.
  • In a large wok or pot, add 3-4 inches of oil for frying. Heat to 375 degrees Fahreneheit.
  • Using a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn't clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.

Sauce

  • In a medium-sized bowl, add the ½ cup honey, ¼ cup rice vinegar, 2 tablespoons low-sodium soy sauce, ¼ cup granulated sugar, and ½ teaspoon garlic powder. Whisk until smooth.
  • In a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch and 1 tablespoon water, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.
  • Add the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.

Notes

Storing and Reheating Leftovers
This chicken is best enjoyed fresh. The coating won’t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.
  • Fridge: If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
  • Reheating: To reheat, warm the chicken in a skillet or air fryer at 375°F for 4–5 minutes, flipping halfway through to help restore the crispiness.
 

Nutrition

Calories: 521kcal | Carbohydrates: 77g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 920mg | Potassium: 717mg | Fiber: 1g | Sugar: 47g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

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